So You Got a Kohlrabi: A Beginner's Guide
What is Kohlrabi?
This fast-growing veggie is part of the cabbage family and looks like a mix between a turnip and a beet. In fact, they are sometimes called the “German turnip.” Kohlrabi actually grows just above the ground and can be white or a reddish purple. They have a thick outer skin, but once peeled, taste sweet almost like a broccoli stem. Eat them raw or cooked.
What about the leaves?
The kohlrabi leaves can be used just as you would any hearty green. Like kale or spinach, you can add them to your soup or stir fry or anything else you normally add greens to.
How do I prep them?
First, peel or cut off the kohlrabi’s protective skin — it is thick! The thick skin has a perk — it protects the meat of the veggie, helping it last a long time in your fridge. But you will want to peel all that skin away before eating — and once you have — the possibilities for kohlrabi recipes are many and delicious. Try eating them raw first or as a snack to get to know their flavor.
How should I eat them? — Some recipe inspiration:
Pickle them
This recipe is great for pickling any veggie. Kohlrabi is one of my favorites to pickle - great way to extend the life of what is already a long-lasting veggie.
Quick Slaw
I’ve heard from a CSA member that she snacks on this all week long.
Make Chips!
Slice your kohlrabi into very thin slices and toss in your favorite oil and herbs. Then bake in the oven for 15-20 minutes at 400 degrees.
Make it a veggie pancake (aka - Fritters)
Grate your kohlrabi, mix with an egg, add your favorite herbs and cook for crispy fritters. Make sure to drain so they don’t get soupy!
Hash Them!
A great way to get your veggies in at breakfast…or under more veggies for a dinner. Key is to get the water extracted before you fry them.
Kohlrabi may be the strangest-looking thing in your farm share, but it's one of the most forgiving — it keeps for months, takes to almost any preparation, and tastes great raw. Give it a chance. It grows on you.